Cook pasta according to package directions. While the pasta cooks fry the bacon until crisp. If there is more than 2 teaspoons of bacon grease then drain reserving 2 teaspoons. Add the shaved asparagus to the bacon and toss to coat then turn off the heat and leave it on the warm stove.
In a small mixing bowl combine the egg and egg yolks with the parmesan reggiano and mix well. Add the warm pasta to the bacon and asparagus, stirring to mix. Then add the egg mixture with the reserved pasta cooking water. Combine all of the ingredients well until coated.
Season with salt, pepper and the optional crushed pepper. Serve immediately with additional parmesan to shred on top.